超高压联合乳酸钙处理对牛肉嫩化的影响

Effect of high hydrostatic pressure combined with calcium lactate treatment on beef tenderization

为提高牛肉嫩度,该实验利用超高压联合乳酸钙处理对牛肉进行嫩化。在单因素基础上,采用Box-Behnken设计进行3因素3水平的试验,以剪切力为响应值,依据响应面分析确定最优的嫩化工艺条件,并对最优工艺处理后的牛肉进行嫩度和组织微观结构观察。结果表明,乳酸钙质量浓度0.05 g/mL(注射量占每块牛肉的5%)、超高压压强330 MPa、保压时间10 min是最佳嫩化条件。与对照组相比,联合处理后的牛肉的肌纤维断裂指数明显提高,相邻肌束膜排列疏松,间隙和空洞增多,肉质出现软化,牛肉的组织结构遭到破坏,剪切力降低49.91%,有助于宰后牛肉嫩化。研究结果为以超高压相关嫩化技术的应用提供了理论参考依据。

To improve beef tenderness,this experiment utilized high hydrostatic pressure combined with calcium lactate treatment to tenderize beef.Based on single-factor analysis,Box-Behnken design with three factors and three levels test was applied in this experiment,while the optimal tenderisation process conditions were obtained by regression analysis of response surface methodology using shear as the response value,and the tenderness and tissue microstructure of the beef treated by the optimal process were observed.The results showed that calcium lactate concentration of 0.05 g/mL(injection volume of 5%of each piece of beef),high hydrostatic pressure of 330 MPa,and pressure duration of 10 min were the optimal tenderization conditions.Compared with the control group,the myofiber rupture index of the beef after the combined process was significantly increased,the adjacent muscle bundle membranes were loosely arranged,the interstices and voids were increased,the meat appeared to be softened,the tissue structure of the beef was damaged,and the shear force was decreased by 49.91%,which contributed to the tenderization of post-slaughter beef.This provides a theoretical reference basis for the application of high hydrostatic pressure-related tenderizing technology.